Save Recipe Print
Sun-Dried Tomato and Cheese Stuffed Chicken Breasts
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.

Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Recipe courtesy of Rachael Ray

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Tomato and Goat Cheese Tarts

Recipe courtesy of Ina Garten

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Buffalo-Chicken Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories